Piña Colada Macaroons

Pina Colada Macaroons

Yes, I like Piña Coladas, but do people actually enjoy getting caught in the rain? Really? I might be ok with it if I had a pina colada with me.

With or without alcohol, it’s nearly impossible to have one of these delicious drinks and not think of a warm, sandy beach thanks to the perfect blend of coconut and pineapple. And sometimes rum… but that’s completely up to you. These macaroons are made using rum flavor and they taste just like the real thing. That way everyone can share them and you can even enjoy them at work, like I did today :)

I firmly believe that a drink garnish is a deeply personal decision. In my world, the best kind of decoration is the kind you can eat, but maybe you have something against cherries? You don’t have to explain yourself. Candied pineapple would make an excellent topping as well! Those little paper umbrellas aren’t considered edible, so why even bother?

Piña Colada Macaroons
Prep time
Cook time
Total time
Serves: 30
  • 14oz (1¾ cup) sweetened flake coconut
  • 1 (8oz) can crushed pineapple, well drained
  • 1 (14oz) can sweetened condensed milk
  • ½ cup all-purpose flour
  • 1 tsp vanilla extract
  • 1 tsp rum flavor
  • 1 (16oz) package Vanilla CANDIQUIK
  • Maraschino cherries - optional
  1. In large bowl, combine coconut, pineapple, and sweetened condensed milk; mix well.
  2. Add flour; mix well.
  3. Add vanilla and rum flavor; mix well.
  4. Refrigerate mixture for 30 minutes.
  5. Preheat oven to 350° and scoop macaroon mixture by the tablespoonful onto a parchment paper lined baking sheet. Make a small indent on the top of each macaroon and gently press a maraschino cherry in the indentation. Bake for 15-20 minutes.
  6. Remove from oven and allow to cool on wire rack.
  7. Melt Vanilla CANDIQUIK according to package directions. Dip bottom of each macaroon in CANDIQUIK and place on parchment paper to set.

Pina Colada Macaroons

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